How to Make a Perfectly Soft Molasses Cookie

Making a perfectly soft molasses cookie is all about balancing the right ingredients and techniques. Here’s a guide to help you achieve that chewy, melt-in-your-mouth molasses cookie every time.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar (packed)
• 1 large egg
• ¼ cup molasses (dark or robust)
• 1 tsp vanilla extract
• 2 tbsp granulated sugar (for rolling the dough)

Instructions:

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly once the dough is ready.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This step is crucial because it helps evenly distribute the spices and baking soda throughout the dough. Set this aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy. This usually takes about 2-3 minutes. The air incorporated during this step will help the cookies stay soft and tender.

Step 4: Add the Wet Ingredients

Add the egg, molasses, and vanilla extract to the creamed butter and sugar mixture. Mix until everything is well combined. Molasses is the key ingredient for that signature deep flavor and soft texture, so make sure it’s well mixed.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, mixing on low speed or stirring gently by hand until fully incorporated. Avoid overmixing, as this could cause the dough to become tough, which would affect the softness of your cookies.

Step 6: Chill the Dough

Once your dough is ready, cover it with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies maintain their shape while baking, preventing them from spreading too much.

Step 7: Roll the Dough

After chilling, scoop out about a tablespoon of dough and roll it into a ball. Roll each ball of dough in granulated sugar to coat it lightly. This adds a slight crunch to the exterior while maintaining a soft interior.

Step 8: Bake the Cookies

Place the dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes. The edges should look set, but the center should still be slightly soft. This ensures that the cookies stay chewy.

Step 9: Let the Cookies Cool

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly but still retain their soft texture.

Tips for Perfect Molasses Cookies:

1. Use the Right Molasses: Dark or robust molasses will give your cookies a deeper, richer flavor. Avoid using light molasses, as it will not provide the same depth of taste.

2. Don’t Overmix the Dough: Overworking the dough can cause the cookies to be tough. Mix until just combined.

3. Chill the Dough: Chilling the dough is essential to prevent the cookies from spreading too much during baking. It also helps enhance the flavors.

4. Bake Until Just Set: Molasses cookies should be soft and chewy, so don’t overbake them. They’ll continue to firm up on the baking sheet after you take them out of the oven.

5. Use a Cookie Scoop: A cookie scoop ensures that all your dough balls are uniform in size, which results in evenly baked cookies.

With these steps and tips, you’ll be able to make the perfect soft molasses cookie every time. Whether you’re enjoying them with a warm cup of tea or sharing them with friends, these cookies are sure to be a hit!